2 pk Active dry yeast
1/2 c Warm water; 110 to 115 degre
8 c All-purpose flour
1 pk Instant vanilla pudding mix
2 c Warm milk; 110 to 115 degree
2 Eggs; lightly beaten
1/2 c Vegetable oil
2 ts Salt
1/4 c Butter; melted
Filling: 1 c Packed brown sugar
2 ts Ground cinnamon
1 c Raisins
1 c Walnuts; chopped
Glaze: 1 c Confectioner’s sugar
1 tb Milk; 1-2 tablespoon
1/4 ts Vanilla extract
Recipe by: TASTE OF HOME – FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12×8″ rectangle; brush with butter. Combine filling
ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2″ baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. —–